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Food Technology and Biotechnology, Vol. 42 No. 1, 2004.

Original scientific paper

Bovine Blood Constituents as Fat Replacers in Ham Pâté

Fabiana Ribeiro Viana ; Departamento de Alimentos, Faculdade de Farmácia, UFMG, Av. Olegário Maciel, 2360 – CEP 30180-112, Belo Horizonte, MG, Brazil
Carolina Schaper Bizzotto ; Departamento de Alimentos, Faculdade de Farmácia, UFMG, Av. Olegário Maciel, 2360 – CEP 30180-112, Belo Horizonte, MG, Brazil
Disney Ribeiro Dias ; Centro Universitário de Lavras – UNILAVRAS, Lavras, MG, Brasil
Afonso L. Oliveira ; Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, UFMG, Belo Horizonte, MG, Brazil
Marialice Pinto Coelho Silvestre ; Departamento de Alimentos, Faculdade de Farmácia, UFMG, Av. Olegário Maciel, 2360 – CEP 30180-112, Belo Horizonte, MG, Brazil

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Abstract

Some tests were carried out in this work with the aim of evaluating a partial replacement of fat in the raw batter of ham pâté by using bovine blood constituents, such as globin (GL), plasma (PL) or 1:1 globin and plasma (GP). Plasma was separated from red cells by blood centrifugation, and globin was extracted by the carboxymethylcellulose method. The salt-soluble protein content (SSP) and the binding properties including water holding capacity (WHC) and raw batter stability (RBS) were estimated. The results indicated that among the 3 treatments studied, the use of globin showed to be a little more advantageous for the quality of the raw batter of ham pâté, since its incorporation as fat replacer led to an increase in RBS but no change of SSP was observed.

Keywords

bovine blood; fat replacer; ham pâté; salt-soluble proteins; binding properties

Hrčak ID:

110703

URI

https://hrcak.srce.hr/110703

Publication date:

15.3.2004.

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